I've been told, read a few different things on pitching yeast. I always used the liquied yeast. (sounds wrong.) Never using a starter. (maybe my problem?) I've read a few days after brewing, & right when the wort hits 70°. I'm about to brew a red/pale ale. 1 gal. (we'll see.) Using a dry yeast pack. Doesn't say anything about smacking it. Or starter, or letting it warm up, or anything. Just "sprnkle onto wort".